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INHIBITION OF BACTERIA ISOLATED FROM GROUND MEAT BY STREPTOCOCCACEAE AND LACTOBACILLACEAE
Author(s) -
OUBOIS GEORGES,
BEAUMIER HELENE,
CHARBONNEAU RAYMOND
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb09108.x
Subject(s) - pediococcus , leuconostoc , lactobacillus , microbiology and biotechnology , streptococcaceae , streptococcus , biology , lactobacillaceae , bacteria , enterobacter , serratia , strain (injury) , pseudomonas , enterobacteriaceae , bacteriocin , escherichia coli , biochemistry , antimicrobial , genetics , antibiotics , anatomy , gene
Cultures of the genera Pediococcus, Lactobacillus, Leuconostoc and Streptococcus were tested for their ability to inhibit 103 bacterial isolates from ground beef by a cross‐streaking technique. The bacterial isolates that were inhibited to the greatest extent were Gramnegative and were classified as species of Serratia, Enterobacter and Pseudomonas in decreasing order. Among lactic strains, the genus Streptococcus showed the strongest inhibitory power and the Pediococcus and the Lactobacillus the least strong. The Streptococcus lactis strains, in particular, were the most inhibitory, even though this power may vary from one strain to another in the same species. A nonspecific inhibitory substance seemed to be responsible for this phenomena.